Autumn Salad with Persimmons and Walnuts

Autumn Salad with Persimmons and Walnuts

Autumn Salad with Persimmons and Walnuts


Serves 2

Details
  • Servings:   2
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • american
Ingredients
  • For the dressing
  • 1 tablespoon apple cider
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • For the salad
  • 1 Fuyu variety persimmon
  • 3 cups baby or wild arugula leaves
  • 1/2 cup toasted walnut halves
  • 2 ounces aged gouda cheese (aged at least 12 months)
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